Tag Archives: Vegan

Meatless Monday: Super Easy Dinner—Pesto Pasta & Veggies

Pesto Pasta and Veggies

Pesto Pasta and Veggies

This week I wanted to post something that is so easy to make and perfect for the busy holiday season. Pesto pasta and sautéed veggies makes for a delicious quick meal. Here’s what you need:

  • Whole wheat pasta
  • Store-bought pesto
  • Garlic
  • Red onion
  • Frozen bell peppers
  • Olive oil
  • Any other veggies you want (tomatoes, zucchini, etc.)
  • Salt & pepper

All you need to do for the pasta is cook it and then combine with the pesto. For the veggies, add the olive oil, garlic, onion, salt, pepper and any veggies you want (I used frozen bell peppers) and cook until soft and slightly browned. Then, just combine everything on a plate and enjoy!

It’s very easy and flavorful! Do you have any quick go-to meals when you’re having a busy week?

Meatless Monday: Very Gingery Pear & Sweet Potato Soup

Ginger, Pear and Sweet Potato Soup

Ginger, Pear & Sweet Potato Soup

This week the weather has been very chilly and all I can think about is eating a warm bowl of soup. So, I got this great book from the library called The Get Healthy Go Vegan Cookbook and made Very Gingery Pear and Sweet Potato Soup. It is very easy to make and has a sweet and savory flavor. It’s amazing. Here’s what you need to make it:

  • 2 lbs. sweet potatoes, peeled and quartered
  • 2 Bosc or d’Anjou pears (about 1 1/2 cups)
  • Olive oil cooking spray
  • 1 cup chopped onions
  • 2 tbsp crystallized ginger
  • 1 tsp ground ginger
  • 1 1-inch piece peeled fresh ginger
  • 4 cups veggie broth
  • Kosher or sea salt and freshly ground black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup sliced scallions
  1. Put the sweet potatoes and pears in a large saucepan and cover with water and cook for 15-20 minutes until soft.
  2. While the potatoes and pears are cooking, coat a skillet with the olive oil spray and add the onions and cook for about four minutes.
  3. Then, in a food processor add the onions, drained potatoes and pears, and all the ginger. Purée until smooth, using some of the broth if needed.
  4. Then, add the mixture back into the saucepan add the broth, salt, pepper and lime juice.
  5. Cook for about 15 minutes and then ladle the soup into bowls and top with scallions and pears.

This soup is delicious and classy. Great for dinner parties or a nice dinner at home!

Do you have a favorite soup you eat when the weather is cold? Share with us!

Meatless Monday: Mmmm…Vegan Pot Pie

Vegan Pot Pie

Vegan Pot Pie

Vegan Pot Pie

I’ve been wanting to make a homemade vegan pot pie for sooo long now. One of my favorite foods growing up were those horrible-for-you frozen pot pies (I liked the beef one). So, I found a super easy recipe on VegWeb that I modified slightly:

  • two 9″ whole wheat pie crusts (one for the top, one for the bottom)
  • 1 tablespoon Earth Balance
  • 1 small onion, chopped
  • 3 ribs celery, chopped
  • 2 carrots, peeled and sliced
  • 1 small white potato
  • a few button mushrooms
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1 8-ounce package seitan , cut into 1/2-inch pieces (I bought pre-cooked – its in the refrigerated section)
  • 1 envelope vegan gravy mix
  • 1/2 teaspoon rosemary, ground in a mortar and pestle
  • chives (I used freeze-dried instead of fresh)
  • fresh parsley
  • pepper
  • sage
  • thyme
  • white cooking wine
  • olive oil

All I did was combine all of the veggies and spices into a pan with olive oil and cooking wine and cooked until the veggies were soft. Then, I stirred in the seitan and parsley and cooked a little longer. Meanwhile, I made the gravy in another sauce pan. Finally, I added the gravy to the pie filling and then added everything into the pie crust. Then, I put the other pie crust on top and put a little bit of Earth Balance on top to make the crust crispy. You’ll notice I left on the second crust (it’s not the most beautiful looking pie, but hey, I love crust!).  Then, I cooked it for about an hour or until the top was slightly brown. And…that’s it!

I thought the pot pie turned out very tasty! If I were to make it again, I would add more gravy to get more of a creamy filling, but otherwise the pie had a GREAT flavor. Even my sister’s husband (a die-hard meat lover) ate this pie and actually liked it. It was a proud moment for me. :)

If you’re looking for a simple to make comfort food, this is the perfect recipe! Seriously, so good!

Have you ever made pot pie before? How did it go? Share your tips with us!

Meatless Monday: Asian Tofu Wrap

Asian Tofu Wrap

Asian Tofu Wrap

Asian Tofu Wrap

I had been craving a tofu wrap for weeks and I finally got a chance to make one the other day. I wanted to share this simple recipe with you. It is based off of from a recipe from Chew Bite. Here’s the ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 orange bell pepper
  • 1 cup carrots
  • 6 scallions
  • 1 can chopped water chestnuts
  • 1 package of extra firm tofu, pressed and sliced
  • tamari or soy sauce to taste
  • white cooking wine
  • 2 tablespoons chopped cilantro
  • chili oil, to taste
  • boston lettuce
  • whole grain tortilla wraps
  • s + p

First, I pressed the tofu and baked it in the oven with some soy sauce, making sure to cook evenly on both sides. Then, I added the garlic, ginger, pepper, chestnuts, carrots, olive oil, sesame oil, tamari and cooking wine to a pan and began sautéing. Add as much of the tamari and cooking wine as you would like to coat the vegetables. Add chili oil to taste. Once the veggies are done cooking, stir in the scallions and the cilantro. Next, pile the veggie mixture, lettuce and the slices of tofu onto a wrap. Add sesame seeds or more tamari if you’d like.

This turned out tasty! It was pretty easy to make and is a great way to use up some veggies that I had in the fridge. Give it a try!

Do you have a favorite wrap recipe? Share with us below!

Meatless Monday: Minestrone con Pesto

Minestrone con Pesto

Minestrone con Pesto

Minestrone con Pesto

Last Friday night I made a minestrone with pesto soup with my boyfriend that turned out excellent. It was based off of a Mario Batali recipe, here’s how to make the soup and pesto:

Pesto:

  • 2 tablespoons pine nuts
  • 1 cup fresh basil
  • 1 clove garlic
  • 1 pinch kosher salt
  • 1/4 cup extra-virgin olive oil

Minestrone:

  • 1 can of pinto beans, rinsed
  • 1 can cannellini beans, rinsed
  • 1 medium red onion, cut into medium dice
  • 2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick
  • 4 canned plum tomatoes, and their juice
  • 4 stalks celery, cut into 1/2-inch slices
  • 2 potatoes, peeled and cut into 1/2-inch dice
  • 2 leeks, cleaned and cut into 1/2-inch moons
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons extra virgin olive oil
  • 6 ounces small whole wheat pasta
  • pesto for garnish
  • 1/2 cup chopped parsley

First, chop up all the vegetables and sauté everything except the zucchini in a large stockpot with the olive oil. If you need more liquid, add a little water. Once the vegetables become soft, add the zucchini, tomatoes, beans and tomato juice. Cover the vegetables and beans with water and cook for about 20 minutes, until the potatoes are tender. Next, boil the soup and add the pasta. If you need to, add more water. Cook until the pasta is al dente.

While the soup is finishing up, make the pesto. Combine all the ingredients in a food processor and process until smooth.

Then, ladle the soup into bowls and top with pesto and parsley. Enjoy!

We had our soup with a salad and some bread on the side. It’s a delicious and simple soup to make and the broth has a great almost creamy taste. Plus, the soup is filling enough for dinner!

Do you have a favorite minestrone soup? Share with us below.

Meatless Monday: Spicy, Sweet Vegan Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

A few weeks ago, I bought a butternut squash at the farmer’s market in Towson. With the weather getting cooler, I decided that making a soup would be the perfect way to use the squash. I found the below recipe for butternut squash soup from Chow Vegan’s blog and modified it slightly:

Butternut Squash Soup

  • 1 teaspoon olive oil
  • 1/2 small onion, minced
  • 1 med carrot, sliced
  • 1 small butternut squash, peeled, seeded and cut into cubes
  • 1/2″ fresh ginger, minced
  • 2 cups hot water
  • 1 cube vegan vegetable bouillon dissolved in the water
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon cayenne pepper
  • 3 heaping tablespoons silken tofu
  • 1 stalk green onion, chopped
  • 1-2 pieces baked tofu, cubed (press the tofu and cut into thin slices and bake until lightly browned)
  • 1 apple, peeled and chopped
  • 1/8 teaspoon nutmug

In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash, apple and carrots and saute for about 30 seconds. Add the water, ginger and spices.

Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth using an immersion blender if you have one. If you don’t have one, you can use a regular blender. Just cool the soup slightly and blend in small batches. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.

This soup is easy to make and can be made all in one bowl which means not a lot of cleanup! I added the apple and nutmeg to give the soup a sweeter flavor to contrast with the spiciness of the cayenne. Sooo good! The green onions and baked tofu really top off the soup and give it some extra texture and flavor. This soup is perfect for a light lunch or you could serve it with some bread or salad for dinner. This recipe is definitely a keeper.

I’m always looking for new recipes that use butternut squash. Do you have a favorite butternut squash recipe? Share with us below.

Meatless Monday: Childhood Throwback Smoothie

Peanut Butter and Banana Sandwich SmoothiePeanut Butter and Banana Sandwich Smoothie

It’s Meatless Monday and I usually post dinner foods or topics of interest. But, this week I had to share an incredible smoothie recipe I made last week. This smoothie could be for breakfast, a snack or even dessert. OK, so did you ever eat peanut butter and banana sandwiches as a kid? The sweetness of  banana mixed with the nutty flavor of peanut butter all piled high on thick slices of wheat bread—it just doesn’t get any better. Well, I’ve made a smoothie recipe that replicates this exact taste, but better because its cool and refreshing and you can drink it from a straw (awesome!).

So, here’s what I used to make this Peanut Butter and Banana Sandwich Smoothie

  • frozen bananas
  • peanut butter
  • almonds
  • ground flax seeds
  • plain soymilk

Add ingredients to taste and blend. Just make sure you add enough banana so it’s nice and cold. The texture from the almonds and ground flax seeds is so delicious with the creamy banana and peanut butter. Once you’ve got your smoothie how you want it, sit back, sip and reminisce about being a kid again.

This is on my top 5 smoothie list—it’s that good! Do you have a favorite smoothie? Share with us!